Yield: 6 servings
|3 tablespoons||Olive oil|
|1 small||Onion, halved sliced lengthwise|
|12||Garlic clove(s), peeled|
|4 larges||Boiling potatoes, peeled cut in 1/2" cubes|
|½ cup||Red wine|
|2 cups||Chicken stock|
|½ teaspoon||Dried thyme|
|½ pounds||Wild mushrooms such as chanterelles, cremini or shiitake|
|Salt and pepper to taste|
|2 tablespoons||Parsley, coarsely chopped|
In a 12-inch skillet, heat 1 tbs of the olive oil over medium heat.
Add the onion and garlic cloves and saut about 5 minutes or until the onions are slightly browned.
Add th potatoes and the wine. Raise the heat to high and cook until the wine is reduced by half, about 5 minutes.
Add the stock, thyme, and bay leaves. Bring to a boil, then lower the heat to a simmer and cook for 25 minutes, stirring occasionally.
While the ragout is simmering, trim the tough parts of the mushroom stems and clean the mushrooms with a damp cloth. Cut them into large pieces.
In a 10-inch skillet, heat the remaining 2 tbs of olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes, until they have softened and their juice has evaporated.
Add the mushrooms to the potato ragout and simmer together for about 20 minutes.
Season the ragout with salt and pepper. Just before serving, remove the bay leaf and stir in the parsley.
Note: The ragout reheats well, but you might need to add a little stock or water.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 31 Submitted By DIANE LAZARUS On 06-28-95